1. First make the mash topping - bring a large pan of water to the boil and add the potatoes with the turmeric and simmer gently until the potatoes are tender. Once drained tip the potatoes back into the pan.

2. Melt the butter in a small pan and add the curry powder and cook for a couple of minutes. Stir in the milk and warm through.

3. Mash the potatoes in the pan and add the curried milk bit by bit until the potatoes are smooth. Season and set aside until you have made the filling.

4. If you are using the quails eggs bring a pan of water to the boil and add the quails eggs for 3 minutes. Remove and immediately put into a bowl of cold water to cool and then peel.

5.Put the coconut milk and milk in a frying pan with the coriander and parsley stalks and heat until a few bubbles start to appear. Add all the fish, cover, and cook for about 6-8 minutes until the fish is cooked. Lift the fish out onto a plate and strain the milk into a jug.

6. Melt the butter in a large frying pan and add the onion and fry gently. Stir in the flour for 2 minutes and then slowly stir in the milk mixture a little at a time until the sauce is smooth. Bring to the boil and simmer for 5 minutes stirring all the time until the sauce has thickened.

7. Turn off the heat and add in the lemon zest and juice, peas, chopped herbs and seasoning.

8. Add the fish and quails eggs to the sauce and mix gently. Tip the mixture into an oven proof dish and then pipe or spoon the mash potatoes on top.

9. At this point you can chill the fish pie for a day or freeze. Ensure that the pie is completely defrosted again before cooking.

10. Heat the oven to 200C and bake for 30-35 minutes until golden on top.